🥩 DeliPRIME BEEF SHORTRIBS KOREAN STEW CUT is thick and meaty and is Ideal for Braising & Galbijjim. These authentic short ribs are cut along the bone (parallel to the rib) into substantial, hearty chunks. Each piece measures approximately 2½–3 inches (6–8 cm) long, with a thick, generous layer of beautiful marbled meat sitting atop one full rib bone. It is rich, substantial, and built for slow cooking. Deep, beefy flavor with well-distributed marbling; connective tissue melts during long, gentle braising, transforming into silky, fall-off-the-bone tender meat, in a rich, naturally thickened sauce - Unlike thin cross-cut BBQ ribs, this stew cut stays juicy and intact through hours of simmering. It is the gold standard for traditional Korean braised short ribs, hearty stews, and slow-cooked comfort dishes.
✅ A thick & meaty cut designed for slow braising, not quick grilling.
✅ Rich meat melts into the sauce → naturally glossy, savory, deeply flavorful broth.
✅ Bone-in for a deep, richer flavor that develops beautifully during long simmering.
✅ Holds shape perfectly during cooking; does not shrink or fall apart prematurely.
✅ Tender, juicy results after 2–3 hours slow braise or 45–60 mins pressure cook.
📏 Recommended Serving Portions:
Bone accounts for ~30–35% of total weight; substantial meat volume means less waste — plan generously since these are irresistibly delicious!
Quick Purchase Guide:
- 2 people → 700–900 grams
- 4 people → 1.4–1.8 kilos
- 6 people → 2.1–2.7 kilos
💡 **Pro Tip:** Short ribs shrink about 25–30% during braising as fat renders. Buying slightly extra is always smart — these disappear fast at family meals!
Preparation and Cooking Guide:
Rinse thoroughly in cold water; soak 30–60 mins in cold water to draw out blood. Pat dry thoroughly before searing — moisture prevents proper browning.-
Sear and brown ribs on all sides over high heat to lock in flavor and build depth; this step makes a huge difference in final taste.
Braise and simmer:
2–3 hours gently on a stovetop. 3–4 hours slow cooker, or 45–60 mins pressure cooker, until the meat pulls away easily from the bone. Braise with soy sauce, brown sugar, garlic, ginger, pear/onion puree, carrots, daikon radish, and chestnuts — the classic Galbijjim combination. It is done when meats tender enough to pull apart with chopsticks, sauce has reduced to a rich, glossy glaze. DO NOT RUSH. SLOW AND LOW COOKING.
Store fresh — refrigerate at 0–4°C, use within 3–5 days. Frozen — store at -18°C or below, best within 6 months. Thaw in refrigerator overnight before cooking — do not refreeze once thawed.
🧂 Classic Galbijjim Braising Sauce: Whisk together ½ cup soy sauce, ⅓ cup brown sugar, ¼ cup grated Asian pear or apple juice, 8 cloves minced garlic, 1 tbsp grated ginger, 2 tbsp mirin or rice wine, 1 tbsp sesame oil, pinch of black pepper. Add ribs and enough water to barely cover. Simmer low and slow until fork-tender. Skim fat, reduce the sauce to a glaze. Garnish with sesame seeds & green onions.
We prioritize freshness for all our meats. They are carefully packed and ensured they reach you tasting their best. A quality product from Australia. NMIS CERTIFIED.
- Our delivery areas currently include Metro Manila and select areas of Cavite, Rizal, and Bulacan. Please message us to see if we can cover your location.
- All imagery and content provided are for illustrative guidance only. The actual product and results may vary in appearance, size, and preparation outcome.